Formulation of High Protein and Fiber Soy-Based Chicken Nugget

Abstract

Chicken nuggets are a popular processed meat product composed of bite-sized, breaded and fried or baked pieces of chicken. They are usually made from processed chicken meat, often containing a combination of chicken breast, skin, and other ingredients. Due to health concerns, chicken nugget was decreased in popularity because of the unhealthy ingredients, additives and processing method during the production. To address this, four soy-based chicken nugget formulations were developed, by focusing on protein enhancement and dietary fiber while reducing fat content at the same time. These formulations varied in the percentage of Okara used: 30 %, 50 %, 60 %, and 80 %. The comparison between four formulations of soy-based chicken nuggets and two commercial nuggets were conducted during this study. The comparison includes characterization of chicken nuggets such as pH, moisture content, texture, and color (L* a* b* values). Results showed that all the values significantly (p<0.05) differ for each sample. The sensory evaluations are conducted by considering attributes like appearance, aroma, taste, aftertaste and overall acceptance. Except for appearance and colour, there was a significant difference between the samples. From the sensory evaluation, formulation 1 and 3 are more preferred compared to other formulations. These formulations underwent proximal analysis and compared with with 2 commercial nuggets for protein, dietary fiber, and fat content. Results showed that formulations 1 and 3 are higher in protein, dietary fiber, and low-fat content compared with 2 commercial nuggets, making them promise healthier alternatives for consumers.